A delightful twist on a classic chicken dish, featuring a crispy pecan crust and a hint of Parmesan.
Combine the chopped pecans, grated Parmesan cheese, dried basil, and garlic powder in a shallow dish.
Ensure the pecans are finely chopped for an even coating.
Juice the lemon into another shallow dish.
Roll the lemon on the counter before juicing to extract more juice.
Dip each chicken breast into the lemon juice, then coat it thoroughly with the pecan mixture.
Press the pecan mixture onto the chicken to ensure it sticks well.
Heat the olive oil in a nonstick skillet over medium-high heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Cook the chicken in the skillet for 4-5 minutes on each side, or until golden brown and cooked through.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the chicken hot with your choice of sides, such as a fresh salad or roasted vegetables.
Garnish with a sprinkle of fresh herbs for added flavor and presentation.
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